Red Velvet Cupcakes

Classic red velvet cupcakes with a light cocoa flavor and signature red color, topped with cream cheese frosting. Soft, moist, and delicious.

Info

• Prep Time: 20 minutes
• Bake Time: 18–22 minutes
• Servings: 12 standard cupcakes

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Ingredients

• Cake flour – 1¾ cups (220g)
• Cocoa powder (natural) – 2 tbsp (15g)
• Baking powder – 1½ tsp
• Baking soda – ¼ tsp
• Salt – 1 tsp
• Unsalted butter – 150g (cold to room temp)
• Cooking oil – 2 tbsp
• Sugar – 150g + 3 tbsp
• Eggs – 3 large, room temperature
• Vanilla extract – 2 tsp
• Buttermilk – 160ml, room temperature
• White vinegar – 1 tsp
• Red food coloring – 1–2 tbsp liquid or few drops gel

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Procedure

1. Preheat oven to 350°F (175°C). Line muffin tray with cupcake liners.
2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In a mixing bowl, beat butter and oil until smooth. Add sugar and beat until fluffy.
4. Beat in eggs one at a time, then add vanilla and food coloring.
5. Combine vinegar and buttermilk.
6. Alternately add dry ingredients and buttermilk mixture to the wet mixture.
7. Mix until just combined.
8. Divide into cupcake liners, 2/3 full.
9. Bake for 18–22 minutes, or until toothpick comes out clean.
10. Cool in pan for 5 minutes, then cool on wire rack.

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Tips

• Natural cocoa helps give red velvet its classic taste and color.
• Don’t skip vinegar—it enhances color and texture.
• Top with cream cheese frosting for traditional flavor.